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Vegetable and Bean Soup with Whole Grain Bread

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Cozy up with a bowl of this nourishing vegetable and bean soup. Packed with a colorful assortment of vegetables and hearty beans, this soup is a comforting hug in a bowl.

The rich, savory broth is complemented by the subtle earthiness of herbs, creating a depth of flavor that belies its simple preparation.

Served alongside crusty whole grain bread, it’s the perfect meal for chilly evenings or when you need a boost of wholesome nutrition. This soup is not just a meal – it’s a warm, satisfying experience.

hearty vegetable and bean soup

Vegetable and Bean Soup with Whole Grain Bread

Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 cups chopped kale
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Whole grain bread for serving

Instructions
 

  • In a large pot, heat olive oil and sautĂ© onion, carrots, celery, and garlic until softened.
  • Add beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil, then simmer for 20 minutes.
  • Add kale and cook for another 5 minutes until wilted.
  • Season with salt and pepper to taste.
  • Serve hot with slices of whole grain bread.

Notes

Nutritional Information (per serving):
  • Calories: 250
  • Protein: 12g
  • Carbohydrates: 40g
  • Fat: 6g
  • Fiber: 10g
  • Sodium: 600mg
Note: Nutritional values are estimates and may vary based on specific ingredients used. Does not include bread.
Keyword Beans, Vegetables, Whole Grain Bread
bean soup ingredients

Cooking Tips:

  • For a thicker soup, mash some of the beans before adding them to the pot.
  • Add a Parmesan rind while simmering for extra flavor (remove before serving).

Equipment Needed:

  • Large pot or Dutch oven
  • Immersion blender (optional, for a creamier texture)

Substitutions:

  • Use any combination of beans you prefer or have on hand.
  • Kale can be replaced with spinach, Swiss chard, or collard greens.
  • For a grain-free option, serve with almond flour crackers instead of bread.
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